Production of Wheat Bread
Production of wheat bread supplemented with rice & sorghum flour for their quality characteristics sensorial analysis
The physicochemical and sensory characteristics of different bread samples prepared with different formulations three different composite flours were developed i.e. F1=100% WWF, F2=80% WWF, 10% SF & 10% RF, F3=60% WWF, 20% SF & 20% RF and were subsequently used for making of fortified bread samples T1, T2 and Te, respectively. Among the bread samples T2 and T3 were found to have significantly higher (p
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Produktdetails
Weitere Autoren: Farooq, Muhammad / Marri, Asad Ullah
- ISBN: 978-620-3-30323-0
- EAN: 9786203303230
- Produktnummer: 37104497
- Verlag: LAP Lambert Academic Publishing
- Sprache: Englisch
- Erscheinungsjahr: 2021
- Seitenangabe: 64 S.
- Masse: H22.0 cm x B15.0 cm x D0.4 cm 113 g
- Abbildungen: Paperback
- Gewicht: 113
Über den Autor
B.Sc (Honors), Food Science &Technology 2009 -2013 Sindh Agriculture University TandojamMPhil. Food Science & Technology Gold Medalist 2014-2016 Sindh Agriculture University Tandojam PhD Scholar: Food Safety and Nutrition College of Food Science and Engineering, Northwest A & F University Yangling, Shaanxi, 712100, PR China
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